Melt butter in Dutch oven.

Brown chicken in small batches on both sides. Set aside.

In same pan fry onions until tender

Add tomatoes and fry for 4 minutes

Turn off heat and add paprika. Do not burn

Add chicken broth and stir over low heat to boil.

Add chicken back to the pot. It should be just covered with sauce. If not add chicken broth to cover.

Simmer chicken covered over low heat for 40 minutes

Remove chicken to plate and set aside.

In a bowl mix sour cream and heavy cream with a whisk.

Slowly whisk in flour into the cream mixture to prevent lumps.

Now slowly whisk cream mixture into the sauce and simmer for 3 minutes until thickened

Add chicken back to pan and heat over low heat.

Serve over dumplings